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Salt & Vinegar Roasted Chickpeas

Talk about a perfect + healthy + plant based snack. Salt & vinegar chips have forever been my favorite . . . so naturally I love this *way* healthier version. I order a similar appetizer from one of our go to restaurants in Providence, so I figured I could start making them at home. I made these as a snack, but ended up adding them to a lunch bowl full of goods.

I got a lot of questions about these chickpeas so I had to get on here to share the recipe with y’all ❤ enjoy

Ingredients

-1 15 oz can chickpeas, rinsed & drained

-1 Tablespoon oil of choice – I used avocado

-Pink himalayan salt & black pepper to taste

-1 Tablespoon red wine vinegar

Directions

-Preheat the oven to 425°F

-Place the drained & rinsed chickpeas on clean kitchen towel or paper towels & pat dry. *It is very important for the chickpeas to be as dry as possible before they hit the oven, otherwise they won’t crisp up properly!*